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The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)
Food Research International ( IF 7.0 ) Pub Date : 2024-04-18 , DOI: 10.1016/j.foodres.2024.114323 Baoshang Fu 1 , Yiqian Wang 1 , Xuhui Huang 1 , Xiuping Dong 1 , Dayong Zhou 1 , Libo Qi 1 , Lei Qin 1
Food Research International ( IF 7.0 ) Pub Date : 2024-04-18 , DOI: 10.1016/j.foodres.2024.114323 Baoshang Fu 1 , Yiqian Wang 1 , Xuhui Huang 1 , Xiuping Dong 1 , Dayong Zhou 1 , Libo Qi 1 , Lei Qin 1
Affiliation
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The balance regulation between characteristic aroma and hazards in high-temperature processed fish is a hot spot. This study was aimed to explore the interactive relationship between the nutritional value, microstructures, aroma, and harmful substances of hairtail under different frying methods including traditional frying (TF), air frying (AF), and vacuum frying (VF) via chemical pattern recognition. The results indicated that VF-prepared hairtail could form a crunchy mouthfeel and retain the highest content of protein (645.53 mg/g) and the lowest content of fat (242.03 mg/g). Vacuum frying reduced lipid oxidation in hairtail, resulting in the POV reaching 0.02 mg/g, significantly lower than that of TF (0.05 mg/g) and AF (0.21 mg/g), and TBARS reached 0.83 mg/g, significantly lower than that of AF (1.96 mg/g) ( < 0.05), respectively. Notable variations were observedin the aroma profileof hairtail preparedfrom different frying methods. Vacuum frying of hairtail resulted in higher levels of pyrazines and alcohols, whereas traditional frying and air frying were associated with the formation of aldehydes and ketones, respectively. Air frying was not a healthy way to cook hairtail which produced the highest concentration of harmful substances (up to 190.63 ng/g), significantly higher than VF (5.72 ng/g) and TF (52.78 ng/g) ( < 0.05), especially norharman (122.57 ng/g), significantly higher than VF (4.50 ng/g) and TF (32.63 ng/g) ( < 0.05). Norharman and acrylamide were the key harmful substances in hairtail treated with traditional frying. The vacuum frying method was an excellent alternative for deep-fried hairtail as a snack food with fewer harmful substances and a fine aroma, providing a theoretic guidance for preparing healthy hairtail food with high nutrition and superior sensory attraction.
中文翻译：
带鱼不同高温加工过程中特征香气及关键有害物质的形成与转化
高温加工鱼的特征香气与危害之间的平衡调节是研究热点。本研究旨在通过化学模式识别探讨传统油炸（TF）、空气油炸（AF）和真空油炸（VF）等不同油炸方法下带鱼的营养价值、微观结构、香气和有害物质之间的交互关系。 。结果表明，VF制备的带鱼可以形成松脆的口感，并且保留了最高的蛋白质含量（645.53 mg/g）和最低的脂肪含量（242.03 mg/g）。真空油炸减少了带鱼的脂质氧化，导致POV达到0.02 mg/g，显着低于TF（0.05 mg/g）和AF（0.21 mg/g），TBARS达到0.83 mg/g，显着低于AF (1.96 mg/g) ( < 0.05) 分别。不同油炸方法制备的带鱼香气特征存在显着差异。真空油炸带鱼会导致吡嗪和醇的含量较高，而传统油炸和空气油炸分别会产生醛和酮。空气炸并不是一种健康的烹饪带鱼的方式，产生的有害物质浓度最高（高达190.63 ng/g），显着高于VF（5.72 ng/g）和TF（52.78 ng/g）（<0.05），尤其是 Norharman (122.57 ng/g)，显着高于 VF (4.50 ng/g) 和 TF (32.63 ng/g) ( < 0.05)。传统油炸带鱼的主要有害物质是诺哈曼和丙烯酰胺。 该真空油炸方法是油炸带鱼作为休闲食品的良好替代品，有害物质少，香气浓郁，为制备高营养、高感官吸引力的健康带鱼食品提供了理论指导。
更新日期：2024-04-18
中文翻译：
带鱼不同高温加工过程中特征香气及关键有害物质的形成与转化
高温加工鱼的特征香气与危害之间的平衡调节是研究热点。本研究旨在通过化学模式识别探讨传统油炸（TF）、空气油炸（AF）和真空油炸（VF）等不同油炸方法下带鱼的营养价值、微观结构、香气和有害物质之间的交互关系。 。结果表明，VF制备的带鱼可以形成松脆的口感，并且保留了最高的蛋白质含量（645.53 mg/g）和最低的脂肪含量（242.03 mg/g）。真空油炸减少了带鱼的脂质氧化，导致POV达到0.02 mg/g，显着低于TF（0.05 mg/g）和AF（0.21 mg/g），TBARS达到0.83 mg/g，显着低于AF (1.96 mg/g) ( < 0.05) 分别。不同油炸方法制备的带鱼香气特征存在显着差异。真空油炸带鱼会导致吡嗪和醇的含量较高，而传统油炸和空气油炸分别会产生醛和酮。空气炸并不是一种健康的烹饪带鱼的方式，产生的有害物质浓度最高（高达190.63 ng/g），显着高于VF（5.72 ng/g）和TF（52.78 ng/g）（<0.05），尤其是 Norharman (122.57 ng/g)，显着高于 VF (4.50 ng/g) 和 TF (32.63 ng/g) ( < 0.05)。传统油炸带鱼的主要有害物质是诺哈曼和丙烯酰胺。 该真空油炸方法是油炸带鱼作为休闲食品的良好替代品，有害物质少，香气浓郁，为制备高营养、高感官吸引力的健康带鱼食品提供了理论指导。
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